Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Calling Italian Cooks : )


MyMississippi

Recommended Posts

MyMississippi Enthusiast

What's your secret to using Tinkyada lasagna noodles when making your homemade lasagna --- so the noodles will not be mushy ----???????????

Thanks for your help : )


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



pricklypear1971 Community Regular

Barely cook them then put them in the lasagna. You can NOT cook wheat noodles and tgey will be fine after the lasagna bakes but I don't know about rice.

alex11602 Collaborator

I actually don't cook them at all, just make sure that there is enough sauce so the noodles don't dry out.

SeparateToasters Newbie

I have had good success with not cooking the noodles and adding about 1/2 cup of water to the sauce. I also cover the lasagna for most of the cooking.

MyMississippi Enthusiast

Thank you ! ! I was wondering if I could use them uncooked--- so I will give that a try.

I love forums ----- the "world at your fingertips" HA ! :P

Cathey Apprentice

Please let us know which suggestion you used and how it came out. This being my first Christmas gluten-free I'm using Stuffed Shells from a local Pasta store. I've enjoyed there Ravioli and gnocchi, hope the shells are as good. Happy Holidays.

Cathey

Bubba's Mom Enthusiast

Lasagna was always our Christmas eve dinner. This is my first year gluten-free. I bought Tinkyada lasagna noodles, but I'm afraid of how the lasgna will turn out. My gluten eating family will be very disappointed if it's anything like the DeBoles pasta I served recently.

Please post how yours goes? I'm thinking about skipping it this year rather than serve something sub-par.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



pricklypear1971 Community Regular

Lasagna was always our Christmas eve dinner. This is my first year gluten-free. I bought Tinkyada lasagna noodles, but I'm afraid of how the lasgna will turn out. My gluten eating family will be very disappointed if it's anything like the DeBoles pasta I served recently.

Please post how yours goes? I'm thinking about skipping it this year rather than serve something sub-par.

I made "traditional" lasagna using Tinkyada noodles and no one knew the the difference.

I read somewhere on the forum that corn pasta is a mess in lasagna. For spaghetti I use corn/quinoa and everyone likes it.

alex11602 Collaborator

Lasagna was always our Christmas eve dinner. This is my first year gluten-free. I bought Tinkyada lasagna noodles, but I'm afraid of how the lasgna will turn out. My gluten eating family will be very disappointed if it's anything like the DeBoles pasta I served recently.

Please post how yours goes? I'm thinking about skipping it this year rather than serve something sub-par.

When I made lasagna with the Tinkyada noodles, I did not cook them first and just made sure that every inch of noodle was covered by sauce. I cooked it for about 45 minutes (which is how long I cooked my gluten filled lasagna) and it turned out perfect. I think I may make it myself for Christmas eve since the dinner is usually fish which my daughters and I have never liked and it has to be meatless or my grandmother would probably be very unhappy. I hope that yours turns out well.

Bubba's Mom Enthusiast

I'm starting to feel a little braver. The package says to pre-boil the noodles. Maybe if I cook them for a couple of minutes(but not the full amount of time) it will remove the extra starch?

I know I should have experimented before now so such an important meal wouldn't be so scary? :(

MyMississippi Enthusiast

Please let us know which suggestion you used and how it came out. This being my first Christmas gluten-free I'm using Stuffed Shells from a local Pasta store. I've enjoyed there Ravioli and gnocchi, hope the shells are as good. Happy Holidays.

Cathey

I plan to cook this Friday , so I will be glad to let you know how it goes. :)

MyMississippi Enthusiast

I'm starting to feel a little braver. The package says to pre-boil the noodles. Maybe if I cook them for a couple of minutes(but not the full amount of time) it will remove the extra starch?

I know I should have experimented before now so such an important meal wouldn't be so scary? :(

Don't be afraid to try them ---- It will not be a disaster. I have made Lasagne with the Tinkyada noodles before, but I thought they were too soft for my liking, although the other people eating the lasagna did not seem to notice. I did precook those noodles as directed on the bag at that time.

But this time, I am NOT going to cook them beforehand--

Enjoy your lasagna ! :)

Bubba's Mom Enthusiast

I was fretting. Hubby suggested a pork roast with carmelized onions and pan roasted potatoes. It's something I've made for years, so it wouldn't add to my stress level.

This may sound silly..but thinking I had something figured out and then having something else suggested has the opposite effect from relieving the stress! :blink:

lpellegr Collaborator

Undercook the noodles quite a bit, and what has worked for me in the past is to carefully remove them one at a time from the pot by draping a noodle over a wooden spoon, rinsing it under cold running water, then setting it in a colander to drain as I rinse the others. This is pretty labor-intensive, and if you cook them too long, they still fall apart. Last time I just dumped them into the strainer all at once, and that was not successful. I had to construct my lasagna with noodle puzzle pieces, once I got them peeled apart. I'd recommend the no-cook method. I haven't tried it, but I'm going to next time.

Bubba's Mom Enthusiast

Thanks for sharing those tips! In the past when I was using gluten noodles occasionally I'd tear a noodle or two and have to piece them back together. I can't imagine having to do all of them!

I guess one of the things that had me thinking I'd have to pre-boil is the fact that the noodles get bigger as they cook? I usually put a bit of sauce in the bottom of the dish, then a layer of noodles, a bit more sauce, noodles, then a layer of ricotta or cottage cheese mixed with an egg, then repeat the noodle/sauce until I run out of noodles. I was thinking the cheese layer might not work out and be where it should if the noodles change size?

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,551
    • Most Online (within 30 mins)
      7,748

    Newest Member

    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.